Matcha Premium

To create a rich and foamy bowl of Matcha, move the bamboo Chasen quickly like writing the letter “W.” It is
not a circular stirring motion. Move your wrist back and forth very quickly in short jerks. This method creates a
nice frothy lather.
I. Usucha 薄茶 (thin and weak Matcha, the standard way)
1. Sift the Matcha for a more mellow flavor and to remove any lumps.
2. Place 2 Chashaku or 1 teaspoon of Matcha (2g) into the Chawan bowl.
3. Pour 70ml of hot water into the Chawan. The water temperature should be 80C.
4. Using the bamboo Chasen, whisk the Matcha until it has a rich foam on top.
For the best flavor, drink the Usucha within approximately 3 minutes. If you wait too long, the rich foam will
vanish and Matcha powder can collect at the bottom. The key is to whisk and then drink it right away when it is fresh and covered in foam.

II. Koicha 濃茶 (thick and strong Matcha, the special way in tea ceremony)
1. Sift the Matcha for a more mellow flavor and to remove any lumps.
2. Place 4 Chashaku or 2 teaspoons of Matcha (4g) into the Chawan bowl.
3. Pour 50ml of hot water into the Chawan and whisk with the bamboo Chasen. Unlike Usucha, Koicha
will not get a rich foam on top.
Only high quality Matcha is suitable for Koicha, such as our Matcha Pinnacle, Matcha Super Premium, or
Matcha Premium. Otherwise, the tea may taste quite bitter.